Zesty Orange Cake Recipes

Steps:

• 1. Pre-heat oven to 350 degrees. Grease and lime a 9" round pan.
• 2. Mix sifted flour, baking powder, and sift 3x. Set aside.
• 3. In a large bowl, cream butter on low speed.
• 4. Add mixed white and brown sugar and 2 tbsp at a time. Scrape sides of bowl occasionally.
• 5. Add eggs, 1 at a time
• 6. Mix buttermilk, orange juice and lemon extract to make the liquid ingredients.
• 7. Into the batter in the bowl, add the dry ingredients alternately with the liquid ingredients; dividing the dry ingredients into 3 parts and the liquid ingredients into 2 parts. Start and end with dry ingredients.
• 8. Pour batter into prepared pan and bake in the middle rack of the oven for 40 to 50 minutes.
• 9. ORANGE GLAZE: Put ingredients in a small saucepan and let boil; stirring all the time until a thick liquid consistency is achieved. Pour over cake and decorate as desired.

Steps:

• Whisk eggs & sugar together till well combined.
• Add orange & lemon zest.
• Stir in olive oil & orange juice.
• Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
• Pour into greased 8" bundt or round cake pan.
• Bake at 350 for 45 minutes.
• Cool in pan for 5 minutes then turn out onto wire rack.

Steps:

• Sift the sugars and ground almonds together, then stir through the orange zest. Beat together the egg and egg yolk, then add to the sugar mixture, stirring well.
• Knead briefly to ensure the marzipan is completely mixed and pliable, adding a little orange juice if the mix is too dry, or icing sugar if too wet.
• Place the cake on a cake board and use small balls of marzipan to plug any holes in the cake. Now glaze the cake with a thin layer of marmalade. Dust your work surface with a little icing sugar, then roll out the marzipan in one direction, keeping the pressure even and turning a ¼ turn every few rolls.
• When large enough (about 40cm in diameter for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your palms and continue down over the sides of the cake, smoothing out any folds as you go. Trim with a knife where the marzipan meets the board, then leave to dry overnight.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out for up to 3 days, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.